Baked Ham With Apricot Stuffing
|Ham piece||6 Pound, boned|
|Red wine||1 Cup (16 tbs)|
|Brown sugar||3 Tablespoon|
1) Bone the ham from butcher to keep space for stuffing.
2) Preheat oven to 350°F.
3) In a large bowl add meat, wine, bay leaves and marinate for 6 hours, turning in between.
4) Halve apricots and remove pits.
5) Drain meat from marinade. Dry the ham.
6) In a saucepan, put the marinade and add apricots. Boil over low heat and simmer for 10 minutes.
7) Discard the bay leaves.
8) After the apricots cools, puree them.
9) Pack into ham apricot puree and tie the heads securely.
10) Wrap in a double layer of foil. Slit at the center to let the steam escape.
11) To any remaining puree, place in saucepan with extra wine and add little arrowroot to make sauce.
12) Put ham in a baking sheet and place at the center of the oven for 2 hours.
13) Take out from oven, unwrap and cool the meat slightly.
14) Slit the skin and remove it entirely, keeping only a layer of fat around 1/8 inch thick over the meat.
15) With a sharp knife, make thin slanting cuts at a distance of 3/4 inch through the fat to form diamond shapes pattern. Put in a whole clove at each intersection.
16) Tap brown sugar firmly on the fat and shift to a roasting pan.
17) Glaze the ham and place in a reheated oven at 425°F for about 15 minutes.
18) Cut into thin slices and serve hot or cold. Serve with creamed spinach and baked potatoes if hot and salad if cold.